Kettle Corn

This is one of those recipes which I get asked for over & over. Why? Because it kicks ass.

First. Throw out your microwave popcorn – that shit will kill you & it’s not as good as it smells (you know I’m right).

Second. Throw out your air popper – unless you enjoy tasteless corn. Seriously.

Third. Kick it old skool & buy a heavy bottomed pot to make pop corn in. My guess is you probably all ready have one!

Okay then … here is the recipe – haul out your heavy bottomed stock pot (with a lid) and your oven mitts (so you don’t get burned while shakin’ it!).

1/4 cup vegetable oil

1/2 cup popcorn kernels

1/4 cup white sugar (if you’re feeling adventurous, use brown. It’s just as good – comes out kind of like caramel corn)

1 tsp salt (you made need to play with this measure more or less depending on how salty you like it)

  • Measure 1/4 cup vegetable oil & dump in pot. Add 3 popcorn kernels to the pot as well. Cover & turn on to medium heat (like “5”…not “8”).
  • Combine your sugar & salt.
  • When those 3 kernels pop – the oil is ready. Add the kernels & the sugar/salt mix – in that order.
  • The key to kettle corn is constant movement. It takes a couple of minutes, but soooo worth it. I let a few kernels pop, remove from heat & shake. When I say “shake” I don’t mean no Jiffy Pop woosy kind of shake, I mean pot between the legs like you’re granny bowling kind of shake. Return to heat & repeat until all kernels are popped. I usually do 5 – 10 seconds on the heat, shake and repeat. Seems like a lot of removing, but it keeps everything from burning and it only takes a couple of minutes to pop the kernels anyhow.

It took a few times for me to get the measurements to where I like them, so you might have to as well.

If you don’t like kettle corn, go ahead and make it without the sugar. Plain popcorn from the pot with an obscene amount of butter and salt is a great gift while curling up with a movie!

If you don’t move the popcorn as it’s popping, you will end up with a black, burned sugar, napalm looking accident in your pot. Dump the popcorn (careful…it’s friggin’ hot). Cover the bottom of your black pot with some baking soda & add some water. Return to stove & bring to boil for a while. Say, 5 minutes, then let simmer for 20. Using a rubber spatula, try to scrape off as much as you can, then you’re gonna need to get the elbow grease in there, but it won’t take long. The baking soda really does help.

It also helps if you sing this song while you’re making it!

Also good to shake it!

Happy Shaking!

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3 thoughts on “Kettle Corn

    1. Laura, I’m not sure.

      I’ve never used EVOO to make popcorn or fry with because it’s much heavier than veg oil.

      BUT, if Michael Smith uses it to make popcorn, then I would trust him. http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=9567. But I wouldn’t make it a kettle corn (no sugar), I would season it with sea salt & thyme.

      If you wanted to make it with the sugar, I would recommend using light olive oil. Something to experiment with! 🙂

      Here’s a low fat version. Again, I have no idea if it’s good & it pains me a little to post it as it uses margarine which I believe is based on a dare, but if you’re willing to play around a little, you might have fun with it! http://recipes.sparkpeople.com/recipe-detail.asp?recipe=706412

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